This frozen yogurt has four ingredients. Four healthy ingredients. Yet it tastes like something you’d treat yourself to after a hard afternoon of gardening. Or in my case, after a hard night’s sleep. I had it for breakfast the other day instead of my usual smoothie. And I don’t feel guilty in the least. I’m sure my neighbours wondered why I was sitting on the patio eating ice cream first thing in the morning. But I wasn’t. Really. I was eating Instant Strawberry Frozen Yogurt. Even the cat was envious. (He’s a big yogurt fan.)
The recipe comes courtesy of Camilla Saulsbury, creator of the decadent Chocolate Basil Muffin and the take-a-breathalizer-before-you-drive Butter Rum Pound Cake. Based on her two previous books, I thought she was all about the sweets. Turns out she’s all about moderation. She’s extremely active and stays fit by practising the classic 80/20 ratio to her eating. Don’t get too excited. The 80% applies to healthy food. Fortunately, with Saulsbury this can be quite delicious.
How about a second bowl of strawberry frozen yogurt?
In a couple of weeks I’m lucky enough to be meeting Ms. Saulsbury in person to discuss her upcoming quinoa book. Got any questions about quinoa? Ask me in the comments section and I’ll find out for you.
In the meantime, get out your blender and grab a spoon.
This frozen yogurt requires no ice cream maker. Unlike traditional ice cream, it’s low-fat and ready in minutes.
Scale
Ingredients
3 1/2 cups frozen strawberries, thawed for 10 minutes
1/3 cup agave nectar or liquid honey
1/2 cup nonfat plain Greek yogurt
1 tablespoon freshly squeezed lemon juice
Instructions
In a blender, combine the strawberries and agave nectar. Process until coarsely chopped. Add the yogurt and lemon juice. Pulse until smooth and creamy, scraping down the sides once or twice.
Serve immediately in small dessert bowls.
Notes
Although this recipe can be made in either a blender or a food processor, the blender is a better choice because it will produce a creamier dessert.
